Description
This homemade paneer recipe uses whole milk and lemon juice to create fresh, soft Indian cheese. The process involves simmering milk, curdling it with lemon juice, draining the curds through muslin cloth, and pressing it into a block. This fresh paneer is versatile for various Indian dishes and offers a creamy, mild flavor and firm texture.
Ingredients
Scale
Ingredients
- 2 litres whole milk (preferably milk that is not very fresh with high fat content)
- 1 lemon, juiced (approximately 3 tbsp lemon juice)
- 1 tsp fine salt
Instructions
- Heat the milk: Pour the milk into a large saucepan and slowly bring it to a gentle simmer over low heat, stirring occasionally to prevent scorching. This process usually takes about 30 minutes and the milk should start to bubble and rise around the edges.
- Add lemon juice and salt: When the milk begins to simmer, add 2 tablespoons of lemon juice and the salt. The acid from the lemon juice will cause the milk to curdle and separate into curds and whey. If the separation isn’t complete, add an additional 1 tablespoon of lemon juice or as needed until the milk fully splits.
- Simmer and stop heat: Allow the milk to simmer for 1 more minute once curds form, then turn off the heat. The amount of lemon juice needed may vary depending on the milk’s freshness.
- Strain the curds: Line a sieve with a double layer of muslin cloth and place it over a bowl. Pour the curdled milk mixture into the muslin-lined sieve. Let it drain for about 10 minutes so the whey separates from the curds.
- Press the paneer: Gather the edges of the muslin cloth and gently squeeze out excess liquid. Transfer the wrapped curds onto a tray and shape them into a roughly 2 cm thick rectangle. Place another tray on top and weigh down with heavy tins or weights to press out remaining whey.
- Chill and set: Refrigerate the pressed paneer under weight for at least 2 to 3 hours until firm. Once set, unwrap the paneer. If not using immediately, store it submerged in cold water in the fridge to keep it fresh for up to three days.
Notes
- Use milk that is approaching its use-by date for better curdling, as fresher milk requires more lemon juice.
- Do not use ultra-pasteurized milk as it may not curdle well.
- If you want firmer paneer, increase pressing time or weight during refrigeration.
- Paneer can be stored in the fridge submerged in water for up to 3 days; change the water daily for best freshness.
- Muslin cloth can be replaced with a clean thin cotton dish towel if muslin is unavailable.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Cheese Making
- Method: Stovetop
- Cuisine: Indian
Keywords: paneer, homemade cheese, Indian cheese, vegetarian cheese, lemon juice paneer, fresh paneer recipe
